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Heritage Wheat Berry Chicken Soup


  • 1 Cup Heritage Wheat Berries cooked (½ Cup dry)
  • 2 Tbsp Butter or olive oil
  • 4-6 Cups Chicken broth or stock (2 Cups are for cooking the berries)
  • 1 lb chicken or turkey, finely chopped or shredded
  • 1 medium onion, diced
  • 3-6 cloves of garlic, minced
  • 1 large or 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 3-5 fresh large mushrooms, cut into pieces, or one large jar of mushrooms
  • 2-3 mini sweet peppers, chopped
  • 1/4 Cup any Sunrise Flour Mill flour
  • 2 Cups Cups milk (half and half gives a richer flavor)
  • 2 bay leaves
  • Salt and pepper to taste
  • A handful or two of greens such as kale or spinach, coarsely chopped


  • Simmer wheat berries in 2 Cups of chicken broth for one hour, or soak them overnight.
  • In a large stock pot, melt the butter. Saute the raw chicken (or heat the leftover chicken) until cooked through.
  • Add all the onion, garlic, carrots, celery, mushrooms and peppers, and saute them until the onions are translucent.
  • Sprinkle flour over the top and whisk until it’s all incorporated.
  • Add remaining stock and whisk
  • Add bay leaves, cooked wheat berries, and salt and pepper to taste
  • Simmer, covered, for 1 hour
  • Remove from heat and add the milk and greens.
  • Discard bay leaves.
  • This soup can be eaten immediately but allowing the ingredients to blend in the refrigerator overnight gives it the most flavor.
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